Steelhead Trout Fillets & Creamy Pesto with Arugula & Asparagus Panzanella Salad

Steelhead Trout Fillets & Creamy Pesto

with Arugula & Asparagus Panzanella Salad

45 MIN
$16.99/serving 4 Servings
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From the Test Kitchen

Panzanella (or Italian bread salad) originated in Tuscany, where people made use of stale bread by soaking it in olive oil, then tossing it with fresh tomatoes and more for a vibrant, delicious salad.

Similar in appearance to salmon, steelhead trout is a mild, slightly sweet fish with a rich, bright orange flesh and delicate skin that turns deliciously crispy when cooked in the pan.

Get Cooking
  • Nutrition
  • Calories
    990 Cals (est.)
Steelhead Trout Fillets & Creamy Pesto with Arugula & Asparagus Panzanella Salad
  • 4 Skin-On Steelhead Trout Fillets
  • 1 Small Baguette
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 4 oz Arugula
  • 3 oz Radishes
  • ¾ lb Asparagus
  • 1 bunch Mint
  • 1 Tbsp Calabrian Chile Paste
  • ⅓ cup Basil Pesto
  • 4 Tbsps Crème Fraîche
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Sweety Drop Peppers
  • 1 oz Pitted Niçoise Olives
  • 4 Scallions

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Medium dice the baguette. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Medium dice the cucumbers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the halved tomatoes, diced cucumbers, sliced white bottoms of the scallions, olives, peppers, vinegar, 3 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems.

2 Toast the bread

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly toasted. Transfer to a plate.

Toast the bread
Cook the asparagus
3 Cook the asparagus

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Transfer to the bowl of marinated vegetables. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

Cook the fish
Make the panzanella & serve your dish
5 Make the panzanella & serve your dish

To the bowl of marinated vegetables and asparagus, add the toasted bread and arugula. Toss to thoroughly coat and combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the pesto and crème fraîche. Taste, then season with salt and pepper if desired. Serve the cooked fish with the panzanella. Top the fish with the creamy pesto. Garnish the panzanella with the sliced green tops of the scallions and mint leaves (tearing just before adding). Enjoy!